Separating the foreshanks from the rest of the shoulder is fairly easy and can be done either by cutting through the joint with a boning knife or sawing the shank off of the rest of the leg. Here’s how to cut through the joint.

Separating the foreshanks from the rest of the shoulder is fairly easy and can be done either by cutting through the joint with a boning knife or sawing the shank off of the rest of the leg.

Though less meaty than the hindshanks, foreshanks are nevertheless a great braising cut (How to Braise), that can also be slow roasted.

Here’s how to cut through the joint: